A versatile vegetable side dish, especially good in winter.
Serves
2 Prep
10 minutesCook
30 minutesEach 246g serving contains (excludes serving suggestion)
KCal
184
Carbs
6.7g
Fibre
2.9g
Protein
3.5g
Fat
15.3g
Saturates
1.8g
Sugars
2.2g
Salt
0.01g
Fruit/Veg Portion
1
Ingredients
Ingredients
6 heads chicory
2 chopped garlic cloves
1 tbsp olive oil
zest and juice one lemon
25g toasted pine nuts and chopped parsley, to serve
Method
Method
Recipe tips
- Toast the pine nuts by adding them to a dry frying pan and cooking for 2-3 mins turning regularly. As soon as they start to brown, remove from the pan as they burn quickly.
- You can also make this recipe with halved fennel bulbs, which are less bitter.
You may also like
Total Cook Time (in minutes)
70 mins
Special Diets
Total Cook Time (in minutes)
40 mins
Special Diets
Total Cook Time (in minutes)
35 mins
Special Diets
Total Cook Time (in minutes)
45 mins
Special Diets
Symbols Guide
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Dairy free
Freezer safe
Gluten free
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Nutritional information explained
Carb counting
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.
Red
High
Amber
Medium
Green
Low
